ziming tim

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@marvin1136 13 сағат бұрын

Great video :) where did you buy the Ashi with Micarta handle? I only see ones with Pakka Wood

@zimingtim4405 9 сағат бұрын

its been so long i forgot which dealer i buy from.

@MrUnreal9111 8 күн бұрын

Which gyuto is that looks pretty sweet 🎉

@squintygreeneyes 8 күн бұрын

ysh what brand is that and is it single edge?

@zimingtim4405 7 күн бұрын

konosuke Fujiyama w1 thin type. double edge

@lucas668able 10 күн бұрын

In 2019 I saw Ashi-san I saw him do his own grids. He must have taught takada how to do his grind. And in 2019 takada was just getting known.

@zimingtim4405 10 күн бұрын

After all Takada worked in Ashi Hamono for over 15 years

@lucas668able 10 күн бұрын

@ ok that makes sense then.

@frankyao5854 11 күн бұрын

what wood is the cutting board made of?

@zimingtim4405 10 күн бұрын

soft rubber. Asahi cutting board professional series

@山直竜馬-o9l 12 күн бұрын

Thank you for taking good care of our knife, Tim-san!

@zimingtim4405 12 күн бұрын

you make the best knife ever！！！！

@lucas668able 10 күн бұрын

Who is the original commenter that makes the best knives ever? (Ps, love the vid, thanks for keeping posting)

@zimingtim4405 10 күн бұрын

He work with Mizunotanrenjo

@m1astray 19 күн бұрын

Thank you for the videos. I just bought one based on what I've seen here :)

@Burritosarebetterthantacos 23 күн бұрын

The Takamura is too sharp😂

@ft5740 27 күн бұрын

can you use these knife to fillet? would the blade get chips?

@zimingtim4405 27 күн бұрын

soft foods only

@tones8689 Ай бұрын

Really interesting profile, thanks for sharing!

@zimingtim4405 21 күн бұрын

the purpose I creating this channel is to let everyone see how these knife cuts in a really simple way (through videos) instead of listening to the marketing things.

@La_sombra_de_la_luz Ай бұрын

El primero ✋

@tones8689 Ай бұрын

Nice choices. Thinking about picking up a ryusen next. Does it cut as well as shibata? Looked solid in the video. Those lengthwise carrot cuts are the ultimate test imo.

@zimingtim4405 Ай бұрын

not bad at all， good pick

@TheJimboViolin Ай бұрын

Which one feels better to cut with? Do you like the tetsujin?

@zimingtim4405 Ай бұрын

hado does it better，its the best one by far. even you compare it with konosuke Fujiyama

@GMT2019 5 күн бұрын

What about kagekiyo blue #1 ? Did you have a chance to compare with a kagaekiyo ?

@zimingtim4405 5 күн бұрын

kagekiyo B1 comes with shinogi grind，better food release but doesn't perform the same level as these two

@HITOHIRAJAPAN Ай бұрын

Thank you for your love!

@zimingtim4405 Ай бұрын

looking forward to test more product from hitohira！

@KIWu-th8wr Ай бұрын

uchigumo hana 打雲花？

@zimingtim4405 Ай бұрын

yes

@KIWu-th8wr Ай бұрын

@ Absolutely stunning! Just placed my order and the wait time is roughly one and half years or more🫠

@zimingtim4405 Ай бұрын

lucky enough to place the order

@brycesharp1796 Ай бұрын

Whatever the last one is it cuts the way I prefer, which is to say, there is very little "wedge tear" sound, and click on the board as the last 10% of the cut is pretorn.

@zimingtim4405 Ай бұрын

Protective lacquer*. Why am i keep missing words when typing😂

@Alex25CoB Ай бұрын

Hado B1D vs this Kagekiyo B1? Which has the better grind and Fit+Finish?

@zimingtim4405 Ай бұрын

its a totally different grind，convex for hado and shinogi for kagekiyo. both brand are famous for their fnf. simply pick the one you like.

@Alex25CoB Ай бұрын

@zimingtim4405 whoops, I must have missed that. My Hado B1D has a concave wide bevel though and I assumed the Kagekiyo was a standart wide bevel from Nishida-san ✌️ that's wh I thought I Aks

@Laurarium Ай бұрын

AEB-L is really good. Strix is made with more advanced and expensive methoods, since the design orientation, a low carbide, strong matrix steel which is similar to AEB-L, it should be an upgrade. However, so far there is simply too little information about strix so I can’t say for sure.

@yongsann 2 ай бұрын

Really not much info out there about this knife. If you could do a full review that would be fantastic.

@zimingtim4405 2 ай бұрын

I like the steel，I like the grind，but still prefer the traditional profile

@anlgulec56 2 ай бұрын

How do you remove the sratches after thinning?

@zimingtim4405 2 ай бұрын

pay attention to the move when you do the sharpening and make sure there is an even starches on the blade，them there wont be a big problem as you keep doing this on every stone.

@alextan2465 2 ай бұрын

Every little bit counts

@zimingtim4405 2 ай бұрын

indeed！

@bensonhai 2 ай бұрын

Very nice to see the Thin Type in action! I can't bare to use mine yet.

@zimingtim4405 2 ай бұрын

after all they are mean to be used

@trichomelover4209 2 ай бұрын

You can propably do this all day long to get 0.3 mm off the knife

@zimingtim4405 2 ай бұрын

yeah，took so long.

@merrickx 2 ай бұрын

when you don't have a grinder

@zimingtim4405 2 ай бұрын

yeah，unfortunately.

@Ren-oc7jg 2 ай бұрын

How do you find the food release for the tetsujin?

@zimingtim4405 2 ай бұрын

not good at all

@Ren-oc7jg 2 ай бұрын

Oh that’s a shame, do you still find it a good knife to use though?

@zimingtim4405 2 ай бұрын

if you are looking for something balanced between performance and food release，get an ashi. tetsujin would be fully on the performance side

@Ren-oc7jg 2 ай бұрын

@@zimingtim4405 ok I'll look into ashi. What do you think about yoshikane? I am considering getting a 240 jns kaeru for larger veg prep and a 210 to complement it

@zimingtim4405 2 ай бұрын

yosgikane sits on the workhorse category，good food release but doesn't have the performance of a laser

@TruongNguyen-fc3ox 2 ай бұрын

Are you selling this knife

@zimingtim4405 2 ай бұрын

i am not selling，not a knife dealer.

@hw7504 2 ай бұрын

The nakagawa x yauchi just has such a pleasing cutting action every time.

@zimingtim4405 2 ай бұрын

agree！

@frankyao5854 2 ай бұрын

That tetsujin is sticking a lot less than I expected lol

@zimingtim4405 2 ай бұрын

i applied natural polishing powder on the bevel 😉

@frankyao5854 2 ай бұрын

@@zimingtim4405 Wow does that work? What powder do you use and how long does it last?

@user-rc9cd6fn4y 2 ай бұрын

What's the blade height on that?

@zimingtim4405 2 ай бұрын

45mm

@waitzandbleed 2 ай бұрын

Took until right now for me to want one

@zimingtim4405 2 ай бұрын

its a great knife

@whattheguyLOL 2 ай бұрын

Nice! You're one of the very few people dropping videos of this knife and I wonder why. Do you have any comparison between Ashi and Yoshikane gyutos? I know the differences between them like steel and spine but more about cutting performance. I am hesitating to pull a trigger on either because I don't want to buy them both :D Or is there any other knife around that budget that you would say is worth considering that performs great and looks a bit more 'special' than the clean Ashi? :P

@zimingtim4405 2 ай бұрын

for the laser category，at this price range，there are only two answers，takamura and ashi. if you wish to pay a little bit more，them go for shibata or kobayashi. For the Yoshikane，i would say they are in the workhorse category，so there is no way to compare with a laser in terms of performance.

@Alex25CoB 3 ай бұрын

just WoW!

@thisisfed 3 ай бұрын

What Mizuno Tarenjo model is exactly?

@zimingtim4405 3 ай бұрын

models？ type of the blade is gyuto，type of the steel is aogami 1

@thisisfed 3 ай бұрын

@@zimingtim4405 I meant series, sorry.

@zimingtim4405 3 ай бұрын

tell them you need the aogami 1 which they called DX.

@thisisfed 3 ай бұрын

@@zimingtim4405 so Ao Hagane > Hontanren

@zimingtim4405 3 ай бұрын

yep，you could tell me your preference on the grind before placing the order. just like my honyaki，i told them to thin the blad as much as possible and the blade is nice and thin

@marvin1136 3 ай бұрын

It looks like the Tetsujin has way more stiction/wedging when going through the carrot, almost like it got stuck when cutting down the large carrot. Can you confirm that?

@axelang6370 3 ай бұрын

What do you of this SPG Strix compare to SG2?

@zimingtim4405 3 ай бұрын

strix do feel noticeable hardness on the stone compare to sg2， but still takes a good edge. you dont need to get those diamond stone for it.

@axelang6370 3 ай бұрын

@@zimingtim4405 i find sg2 is not as toothy as Aogami Super. What do you think of the spg strix? Or is it my technique sharpening not good enough?

@zimingtim4405 3 ай бұрын

did the two blades went for the same stones？ generally most of the stones on the market are capable of giving a good edge for sg2 and AS. But yeah，sg2 would took you a little longer to sharpen it and some stone do performs better on carbon steel than sg2.

@axelang6370 2 ай бұрын

@@zimingtim4405 yeah…they went to the same stone. Suehiro 1000 and 6000.

@harrisonchang752 3 ай бұрын

does the takada cut carrots objectively better in this video?

@zimingtim4405 3 ай бұрын

a really close call but yes，takada performs a little bit better

@Lepespi 3 ай бұрын

could you feel the improvement of a new steel? how was sharpness out of the box? edge retention is good? what about this handle

@zimingtim4405 3 ай бұрын

sounds like you are looking for a full review. perhaps you can found it somewhere else， what i would say is the ryusen worth its price.

@swapnilmule3922 3 ай бұрын

This one ,hado and mizuno...which one cuts better ?

@zimingtim4405 3 ай бұрын

hado，but it has the worst food release as well

@joncapybara3503 3 ай бұрын

cutting carrot like it's zucchini. nice.

@swapnilmule3922 3 ай бұрын

Which one you like in these two?

@swapnilmule3922 3 ай бұрын

Whatt a performance man ...whatt a performance...it's gliding through a carrot damn easy ....even many lasers struggles to do this

@kiwi73 4 ай бұрын

This is criminal watching and having to listen to that blunt knife cut through that onion..😢😢😢 it is almost like blasphemy! Watching a Ferrari drive through the streets while only doing 50… even the sound of this is painful.. poor knife and bad owner..

@zimingtim4405 4 ай бұрын

LOL

@marcmartin1729 4 ай бұрын

I thought the B1 kagekiyo's were forged by Y. Tanaka and the Ginsans by Nakagawa. Please, are you sure this one is from Nakagawa?

@zimingtim4405 4 ай бұрын

yes，because i know the pattern on the dama is from nakagawa. tanaka dama have a noticeable difference on the pattern

@marvin1136 4 ай бұрын

What knives are these? Takamura Chromax + SG2 and a thinned Ashi Gyuto W2?

@zimingtim4405 4 ай бұрын

ashi would be stainless

@jimmy9184 4 ай бұрын

knife so big，How wide ？

@zimingtim4405 4 ай бұрын

somewhere around 57

@swapnilmule3922 4 ай бұрын

Who is the winner here? Secnd or third?

@zimingtim4405 4 ай бұрын

its not a battle between blades. there is no “the best”. what i do is to demonstrate the difference between them

@swapnilmule3922 4 ай бұрын

@@zimingtim4405 if someone has to decide to choose only one then he must know what suits his style and whats overall better'

@swapnilmule3922 4 ай бұрын

Ashi clear winner

@zimingtim4405 4 ай бұрын

better food release but tetsujin do better on high density ingredients

@jasonchua2997 5 ай бұрын

Are you Singaporean bro?

@zimingtim4405 5 ай бұрын

nah

@samyt681 5 ай бұрын

what steel

@zimingtim4405 5 ай бұрын

sg2

@marvin1136 5 ай бұрын

Always impressive to see the performance of an Ashi :) did you thin that one?

@zimingtim4405 5 ай бұрын

i thinned it 3 times.

@marvin1136 5 ай бұрын

@@zimingtim4405 Was the Ashi as impressive out of the box? The performance looks really good

@zimingtim4405 5 ай бұрын

nah，the original ashi is a bit too thick to me，it is a thin blade but its a thin workhorse.

@marvin1136 5 ай бұрын

@@zimingtim4405 ah okay, didnt know that. Always heard good things about the Ashi Gyutos, especially regarding the cutting ability out of the box

@zimingtim4405 5 ай бұрын

it is good if you look at its price. But you need something more when comparing with some other top tier products

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